Larrupin

Uncommonly Good

Grilled Cheese and Pear

Here’s one last grilled cheese sandwich for the month.

Grilled Cheese and Pear Sandwich

The Ingredients

I put cheese on both sides of the bread with the pear slices only on one side before closing it up.

Grilled Cheese and Pear Sandwich

White Cheddar and Pear on the left, Muenster on the right.

I buttered both sides of the sandwich and put it on my trusty preheated iron griddle.

Grilled Cheese and Pear Sandwich

Bubbling butter on the griddle gives this a great flavor.

Ready to bite into.

Grilled Cheese and Pear Sandwich

Mmmmmmm...

It’s up to you, but I like this best with crisp pears.

Substitute the pear for a Granny Smith apple and use sharp cheddar for something with more pop.

Larrupin!

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April 30, 2011 Posted by | Sandwich | , , , , , , , , | 1 Comment

Grilled Cheese Month: Dijon, Muenster, Egg and Avocado

I came across a recipe for the Perfect Fried Egg Sandwich a few days ago which got my mouth a-watering. It was piled high with bacon, but when I got ready to make this I was too impatient to fry the bacon. It wasn’t too shabby the way it turned out.

I wanted to be sure the cheese was melty on both sides and I didn’t think this would be very easy to flip, so I made it open-faced and put it together when it was done. I put it together on my homemade garlic-herb bread.  I used two burners, my iron griddle for the sandwich, and one of my 6 1/2-inch iron skillets for the egg.

1.

Muenster Cheese

Spread butter on one side of the bread, Dijon on the other and place it, butter side down on a medium hot griddle.

2.

Fry and Egg

Meanwhile, heat a small skillet to medium, add butter and immediately add the egg. This is one time you want the yolk to break. Swirl it around a little or a lot.

3.

Add Avocado

While the egg fries, add slices of avocado to the top of the melting cheese.

4.

Add the egg

When most of the egg white is cooked, put the egg on top of the avocado. Leave it flat for a whole sandwich, or use a spatula to roll it burrito-style to fit. Add the bacon here if you have it.

5.

Put the sandwich together

Carefully flip one side of the sandwich on top of the other.

6.

Grilled Fried Egg Sandwich

Grilled Cheese Fried Egg Sandwich

7.

Grilled Cheese Fried Egg Sandwich

Grilled Muenster, Dijon, Fried Egg and Avocado on Garlic-Herb Bread Sandwich

Larrupin!

April 17, 2011 Posted by | Sandwich | , , , , , , , , , | 1 Comment

Grilled Cheese Month: Muenster Chicken

I know they are fattier, but I really like chicken thighs. And they’re very easy to cook if you buy them already deboned. When you open the package to wash them, take the scissors and cut off all the globs of fat the butcher left on and lay them out on a platter.

I season them with my own herb blend or tarragon or thyme or whatever else smells good. Then I roll them into a spiral and put them in a lidded baking dish. Snuggle them next to each other and cover with white wine. I have a boxed Chardonnay just for baking chicken. I usually sprinkle more herbs on top and maybe add some crushed garlic and a few slices of onions.

The lid goes on and the whole kit and caboodle goes into a preheated 400° oven for about an hour. You can serve them on rice or egg noodles, make chicken salad out of them, or just let them cool off and slice for sandwiches. Today I put them in another grilled cheese sandwich.

Grilled Muenster Chicken

I started by spreading the bread with Dijon Chutney Mustard. It’s 3:1; Major Grey’s Chutney to Dijon mustard. I used Grey Poupon, but there are a lot of choices out there, so use your favorite. And if you like tangy sweet mustardy flavors you may want to fill a little jar and keep it in the fridge so it’s handy to put on all sorts of stuff… like cream cheese and crackers.

If you want the kids to eat it use the jelly part of the chutney and leave the lumps out. Kids will eat almost anything if it’s sweet and it isn’t lumpy.

I added a layer of thin sliced Muenster cheese on each piece of bread. Then I took a chicken thigh and because it was so tender it was easy to smush apart with my fingers and spread out on top of the cheese.

I used a garlic-herb bread with flavors so subtle you don’t even notice them unless you’re eating the bread all by its lonesome. It’s a bit more robust than plain bread, but if I’m craving a garlic and herbs I’ll add a lot more herbs and garlic.

Then it went on my handy-dandy iron griddle and voila! Toasty, tasty.

Dillon’s version was mayo, chicken, and provolone. Stay tuned to see how yummy that was!

Larrupin!

April 10, 2011 Posted by | Uncategorized | , , , , , , , | 1 Comment

April is Grilled Cheese Month

I love a grilled cheese sandwich.

Grilled CheeseThe most random ingredients can be stacked up between cheese and bread, placed on an iron skillet for a few minutes and taste magnifico!

My most recent grilled cheese was: French bread smeared with honey mustard, topped with Gruyère, Cajun turkey, bread and butter pickles, then more Cajun turkey, more Gruyère and topped with another slice of bread with more honey mustard.  That was a couple of days ago.

A couple of weeks ago I made this ham and cheese. I used Dijon mustard, Gruyère, ham, and dill sandwich sliced pickles. Pickles provide an unexpected pop of flavor to the traditional grilled cheese. The cheese isn’t oozing out of this one, but it’s melted just enough to hold everything together.

Instead of smearing this with butter—which I totally love—I poured a significant puddle of olive oil on the hot griddle. I plopped the sandwich in the middle of the oil and quickly flipped it to soak the other side before leaving it alone to grill.

Grilled Ham and Gruyere with Dill Pickles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

My 12″ square iron griddle makes it easy to cut the sandwich while it’s still on the heat so I can see how melty the cheese is. If I let the heat get too high (darn electric stove!) and it’s browning faster than it’s melting, I’ll turn it frequently so I can keep it on the heat longer. I’ll also cover it with a large lid propped on the side of the griddle. An over sized lid will hold the heat in but also let the steam escape so the bread will continue to crisp.

Larrupin!

Grilled Cheese

April 7, 2011 Posted by | Sandwich | , , , , , , , , , | 2 Comments

   

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